Ingredients:

  • 2 cups (200g) superfine blanched almond flour
  • 4 tbsp (56g) melted unsalted butter
  • 2 tbsp (24g) granulated monk fruit sweetener
  • 1/2 tsp (1g) cinnamon
  • 15 oz (425g) 100% pure canned pumpkin
  • 8 oz (225g) softened cream cheese
  • 3/4 cup (180ml) full-fat heavy cream
  • 3 large eggs (150g)
  • 3/4 cup (150g) powdered monk fruit blend
  • 1 tbsp (6g) pumpkin pie spice
  • 1 tsp (5ml) pure vanilla extract
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Preheat oven to 350°F (175°C). Combine almond flour, melted butter, granulated monk fruit sweetener, and cinnamon in a bowl until a dough forms.
  2. Press the dough firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 8–10 minutes until lightly golden, then set aside to cool slightly.
  3. In a large bowl, beat the softened cream cheese until smooth and airy using an electric hand mixer.
  4. Gradually add the pumpkin puree, powdered monk fruit sweetener, and pumpkin pie spice; mix until combined.
  5. Whisk in the eggs one at a time, followed by the heavy cream, vanilla extract, and salt. Beat on medium speed until the batter is glossy and uniform.
  6. Pour the filling into the pre-baked crust and bake for the remaining time (approximately 35-40 minutes) until the center is set.
  7. Remove from oven and allow to cool, then chill in the refrigerator for 4 hours to ensure structural set.